Seed and Oat Bread Loaf - Rohi Parāoa Ōti me ngā Kākano (Kneaded)

Ingredients

• 1 1/2 C (375 ml) wai aromahana (lukewarm water)
• 2 1/2 tbsp (35 g) marahihi māpere (maple syrup, honey or sugar will also work here)
• 8 g (1 sachet) īhi horo (instant yeast)
• 2 1/2 C (375 g) puehu parāoa kounga (high grade flour)
• 1/2 C (50 g) ōti (oats, I used rolled oats)
• 3/4 C (80 g) lsa with chia seeds (I buy a pre-ground mix but you can combine 1/2 C lsa and 1/4 C chia seeds to create your own). LSA is a mix of ground linseeds, sunflower seeds and almonds.
• 2 tsp (10 g) tote (salt, fine). I use Himalayan salt here, if you are using iodised table salt, half this amount.
• 2 tbsp (30 ml) noni ōriwa (olive oil)

Instructions

1. 1

   --- Prepare the Loaf Tin: ---

2. 2

   Grease your bread tin with neutral oil. Mine is 22cm long x 11cm wide and 10cm high but a smaller loaf tin will work.

3. 3

   --- Activate the Yeast: ---

4. 4

   Add the wai aromahana (lukewarm water) and whatever sweetener you are using to a large bowl. Stir it until the sweetener is dissolved.

5. 5

   Add the īhi horo (instant yeast), stir it in and activate the īhi (yeast) for five minutes. The yeast is activated with it has floated to the top.

6. 6

   --- Add the Dry Ingredients: ---

7. 7

   Add the puehu parāoa kounga (high grade flour), ōti (rolled oats), lsa and chia seed mixture, tote (salt) and noni ōriwa (olive oil).

8. 8

   --- Knead the Dough: ---

9. 9

   Using a stand mixer or a high powered handing mixer, attach the dough hook (or hooks). On low-medium speed, knead the dough for 9 - 10 minutes, until the dough is stretchy.

10. 10

    Scrape down the sides of the bowl, making sure the dough is in a rough ball.

11. 11

    --- First Rise: ---

12. 12

    Cover with a bowl cover or a tea towel. Rise for 1 hour and 30 minutes.

13. 13

    --- Shape the Dough: ---

14. 14

    Once the dough has risen, remove from the bowl and place on a very lightly floured bench. Don't handle the dough too much here.

15. 15

    Fold the four corners of the dough in to the centre. Then fold it in to a log shape, pulling it towards you to create tension.

16. 16

    Lower it in to your oiled tin with the seam of the dough facing down.

17. 17

    --- Second Rise: ---

18. 18

    Cover with a bowl cover or a tea towel and rise 30 minutes – 45 minutes. The main thing to look for here is for the dough to have doubled in size.

19. 19

    In the colder months - the dough will most likely need 45 minutes. In the warmer months - the dough will only need around 30 minutes.

20. 20

    --- Preheat the Oven: ---

21. 21

    As it rises, preheat the oven to 180 °C bake setting or 170 °C fan bake setting.

22. 22

    --- Bake the Bread: ---

23. 23

    Once the dough has doubled in size, score (slice) the top of the parāoa (bread) in a couple of places with a sharp knife or scissors. This helps the loaf rise in a uniform way as it bakes.

24. 24

    Slide it in to the oven and bake for 45 minutes.

25. 25

    --- Cool the Bread: ---

26. 26

    Remove the hot loaf from the oven and allow to cool in the tin for 5 minutes.

27. 27

    Run a knife around the edge of the parāoa (bread) and tip it on to a cooling rack for a further 5 minutes or so before slicing in to it.

28. 28

    --- Storing the Bread ---

29. 29

    This loaf will be at its best on the day but will also make great toast or epic toasties the next day.

30. 30

    In general, I keep homemade bread in a plastic bag for a day on the bench. Beyond that I slice it and store it in the freezer and remove a piece at a time for toasting.